8 September 2008

Lets Par....taaa...aaaay!!!!!!!!!!
Susan from Sticky, Gooey, Creamy, Chewy has invited us all to her place for a Blogiversary Bash. I visit Susan whenever I can for her delicious recipes plus the fact that she always puts a smile on my face. She sent me some Samosa Girl Guide cookies simply because I hadn't had them before. She is such a sweetie!!!! For the party we are required to bring our favourite party food or cocktail. If we can't all meet in person the next best thing would be to have a virtual party to help Susan celebrate her one year anniversary in Florida. Bring your appetizers, canapés, relishes, antipasto, zakuska, crudités, tapas, meze,spreads, dips, canapes, patés, terrines, cheese balls, fish balls, and meatballs ...whatever...... and lets have an international bash.

In 1964 the movie Zorba the Greek was filmed on the island of Crete. The movie was in the running for seven Oscars that year. In a scene Zorba the Greek sums up the pleasure of eating together and the essense the best "What a pleasant thing it could be to have a meal. We started eating and drinking, the conversation became animated. I at last realized that eating was a spiritual function and that meat, bread, and wine were the raw materials from which the soul is made."

To stimulate our appetites and give birth to our souls I have decided to bring an easy hors d'oeuvre that reminds me of all that is good about the summer. With the days getting shorter and a little cooler I feel the need to grab onto every last moment. This is a simple recipe that lets the flavours of the juicy heirloom tomatoes shine. It also enables me to spend more time with each of you and not in Susan's kitchen....it is just that easy!!! I have seen similar recipes throughout the blogosphere but I wondered what these little beauties would be like baked. I love melting and oozing cheese.............
So let's crack open the Champagne and have a great time!!!!!!!!!!!!!! I'll be the one drinking the Bellini's, breaking bread and drinking wine and hovering around the food table for some animated conversation.

Toast the bruschetta slices slightly in a 350F oven until they are lightly coloured.

Brush each slice of toasted bruschetta with a small amount of olive oil. Rub each of the slices lightly with the garlic clove. A light touch is required here. Top each bruschetta with a slice of the fresh mozzarella and then an heirloom tomato. Return to oven for 4 - 5 minutes or until cheese is molten not hasn't lost its shape. Move to a platter and drizzle with pesto.

Serves 10

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

These look so great. Good tomatoes, pesto - my favorite tastes of summer (Yes, it's still summer, damn it! We still have a couple more official weeks). Add mozzarella to the mix and you have even more of my favorite things in there.

Well sis, I never met Susan before, although I have seen her around but I paid her a visit just now and I will contribute something to her event. Hope there will be some of your bruschetta left for me to try.

.

Discover

can we help you search...

Relax

My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.